I’ve been making Andrew’s New York style pizza dough for a while now. I use King Arthur high gluten flour. It’s incredibly delicious! I used to do Friday night pizzas and have some family over and make a production line of pizzas to bake up. I’d have two 13” round stones in the oven on separate racks (the top two racks) and bake up 2 at a time, usually making about 5 pizzas total. Well a few months ago, one of my hard working stones broke out of nowhere. Left them in the oven to cool after baking, and when I went to grab them the following morning, one had just split with such force that it popped about 2 inches apart. I was searching for a replacement for a while but couldn’t figure out what to get, I wanted to optimize the oven space to bake as much as possible. Misen ended up doing a Kickstarter for over steels (10” x 13.5”) so I bought four of those. I can place 2 on each rack and make a 13.5” x 20” stone and bake up 4 smaller pizzas at once. I just received them a couple days ago and went through the seasoning process. Have made the dough and will be doing pizza night again on Friday! Can’t wait to test it out. All that thermal mass should do wonders.. the top pizzas will brown from the heat at the top of the oven and the pizzas on the second rack should brown from the heat radiating down from the steels right above.

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